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Arugula, Fennel & Persimmon Salad

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Ingredients

Dressing

1 shallot, very finely minced

1 tablespoon lemon juice

sea salt

3 tablespoons extra virgin olive oil

salad

1/4 pound baby arugula

1/2 bulb fennel, sliced paper thin

1 fuyu persimmon, ripe but firm

1/4 cup coarsely chopped toasted walnuts (optional)

Freshly ground black pepper

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